What Is Vermicelli Rice?
Vermicelli rice is a rice dish made with four ingredients: rice, vermicelli pasta, oil, and cooking liquid (often vegetable, chicken stock, or water).
Do not confuse it with Asian vermicelli rice-flour noodles, though. The vermicelli I use in this recipe is made with wheat noodles pressed into a thin, angel hair-like shape.
Growing up in Türkiye, it was a staple in our house, but it has deep roots across the Mediterranean and Arab countries like Lebanon, Syria, and Jordan.
Depending on the region, some versions include extras like toasted nuts, warm spices, dried fruit, or stirred-in vegetables. The recipe I am sharing here is exactly how my mom made it, with none of those additions. We call it tel şehriyeli pilav, and it is very close to what Americans call Lebanese rice (or Arabic rice).
Rice with Vermicelli Ingredients
Here are a few helpful notes to guide your shopping for this rice and vermicelli recipe.
Anything not mentioned here is straightforward, so refer to the recipe card for the full list of ingredients.
Long-grain white rice: I use basmati rice because it absorbs liquid evenly without turning gummy, but you can use any long-grain white rice for this Mediterranean vermicelli rice recipe.
Vermicelli: When you shop, grab thin noodles similar to angel hair pasta but usually cut into smaller pieces. Check the ingredients list on the back of the package to make sure that it is made with wheat or semolina.
You can find it in the “Middle Eastern” section of grocery stores, but you can also purchase vermicelli online.
Cooking liquid: You can use water to cook the rice, but I think vegetable or chicken stock helps season it and make it even more delicious.
How to Make Vermicelli Rice
Below are my foolproof instructions to get fluffy and flavorful rice with vermicelli every time:
Step 1 – Rinse the rice: Pour the uncooked rice into a fine-mesh strainer, rinse with cold water until it runs clear, drain, and set aside.
Do not skip this step. Many Americans see this as an extra step, but it is essential for this recipe. Taking a few minutes to rinse removes excess starch and helps prevent clumping while cooking. This way, you get perfectly cooked, fluffy rice.
Step 2 – Sauté the vermicelli: Pour the olive oil into a medium-sized saucepan (with a lid), then heat it over medium-high heat. Add the vermicelli to the pot and, stirring constantly, sauté until it turns a deep golden brown color (4 to 5 minutes). Adjust the heat if it sticks or browns too fast.
Do not rush the sautéing. Four to five minutes may sound long, but it is necessary for the vermicelli to release its nutty flavors. It may look toasted, so keep going until it is deep golden brown.
Step 3 – Mix in the rice: Add the drained rice to the saucepan and sauté with the vermicelli, stirring constantly, for 5 minutes over medium-low heat. Once the rice is fully mixed with the vermicelli, add kosher salt and cinnamon (if using).
Step 4 – Boil: Pour the cooking liquid into the vermicelli-and-rice mixture and bring it to a full boil.
Step 5 – Simmer: Cover the saucepan, reduce the heat to low, and move it to the smallest burner (also known as the simmer burner). Simmer, without touching, for 15-20 minutes, or until the grains absorb all the water.
A note on cooking times: Cooking times may vary slightly depending on the brand you use. I tested this recipe multiple times using Lundberg basmati rice and Mahatma basmati rice, both of which were cooked in 15 minutes.
That said, a good way to check doneness is by tasting a few grains of rice. It should be tender. The water should be fully absorbed, with small steam holes on the surface.
Step 6 – Let it rest: Remove your rice vermicelli pilaf from the heat and let it rest, covered, for 5 minutes. After resting, uncover the dish and fluff it with a fork.
Step 7 – Serve: Taste the rice and vermicelli pilaf for seasoning, and adjust as needed. Season it with black pepper and fresh parsley if desired.
Use a kitchen towel to absorb moisture: My mother usually placed a kitchen towel under the lid while the rice rested. This practice helps absorb excess moisture and prevents the rice from becoming too soggy. I did not choose to do this because I find that cooked basmati rice absorbs liquid well, producing vermicelli rice that is perfectly fluffy and tender.
What to Serve With This Dish?
My mom served this side dish with plain yogurt, a classic combination, especially for kids who need a quick after-school snack.
You can also pair it with many other Turkish or Lebanese dishes for dinner. Below are a few of my favorites:
- Meat dishes: Whenever I have leftover Chicken Shawarma, I cut it into small pieces and serve it over vermicelli rice with a dollop of tzatziki for lunch the next day.
- Stews: Serve it alongside my Eggplant Beef Stew so the rice can soak up all the delicious juices.
- Salad: In my mom’s kitchen, eggplant beef stew, Fattoush Salad, and this rice made a complete dinner. We ate it from late summer into fall, and it is such a good pairing during Ramadan.
Vermicelli Rice Pilaf (Lebanese Rice)
Ingredients
- 2 cups long-grain rice, such as Basmati rice
- 2 tablespoons olive oil
- ½ cup vermicelli
- 1 teaspoon kosher salt
- 4 cups water, chicken broth, or vegetable stock
- 1/8 teaspoon cinnamon, or a small cinnamon stick *(optional)
- ¼ teaspoon ground black pepper, optional
- 1 tablespoon chopped parsley, optional garnish
Instructions
- Place the rice in a fine mesh strainer and rinse with cold water until it runs clear. Drain well and set it aside.
- In a medium-sized saucepan, heat the olive oil on medium-high heat. Add the vermicelli and saute, stirring constantly, until golden brown, about 4-5 minutes.
- Add the now-drained rice to the pot and saute, stirring constantly, for 5 minutes on medium-low heat until the rice is fully incorporated with vermicelli. Season with kosher salt and cinnamon, if using.
- Add the 4 cups of water and bring the mixture to a full boil. As soon as it boils, turn the heat down to low and move the pot (covered) to my smallest burner (simmer burner), which helps the grains absorb the liquid gently.
- Simmer (without stirring) for 15-20 minutes until all the water is absorbed and there are some small steam holes on the surface.
- Remove from the heat and let it rest, covered, for 5 minutes. Uncover and fluff with a fork.
- Taste for seasoning and adjust as necessary. Season with black pepper and chopped parsley, if desired.
Notes
- Yields: This vermicelli rice recipe makes 5-6 cups of rice, ideal for 6 servings as a side dish.
- Store: You can store your leftover vermicelli and rice pilaf in an airtight container in the refrigerator for 4-5 days.
- Reheat: To reheat this dish, I recommend microwaving it in 30-second increments until warmed to your liking. You may also consider adding a splash of chicken stock or water to the mixture to keep it from drying out while reheating. Alternatively, you can put the leftovers in a saucepan (with a splash of water/broth) and heat on low-heat until thoroughly warmed.
- Use boiling water: If you’re on a time crunch, you can also speed up cooking by adding boiling water (or stock) to the toasted vermicelli and rice. That way, you don’t have to wait for the liquid to boil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
